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Saturday, April 14, 2012

French Yule Log Cake

This recipe is very good and not all that hard to make.
My sister found this recipe online and had been begging me for weeks to make it.  I had made a few changes to it (for instance, i did not put almonds in the cake and i doubled the recipe).
I also did not make the whipped cream filling because I did not have any heavy whipping cream on me at the time.  Instead, I put buttercream icing between the layers.


This cake has a really good and light texture.  It was very fluffy when it came out of the oven, but for some reason started to shrink some as it cooled.  Even though this cake turned out really thick, it was still fluffy with a marvelous texture.


This cake was rather small but pretty tall. In fact, it was so tall (since i doubled the recipe) that it fell over once i had iced it!

This cake was easy to assemble and looked gorgeous!


Decorate it any way you want and it will be the perfect cake for any occasion.


Ingredients (original recipe):

4 eggs, divided
3/4 cup sugar, divided
3/4 cup ground blanched almonds
1/3 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped Cream Filling (recipe follows)
Creamy Cocoa Log Frosting (recipe follows)

Whipped Cream Filling:

1 1/2 cups cold whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Combine whipping cream, powdered sugar, and vanilla in a large bowl. Beat until cream is stiff.

Creamy Cocoa Log Frosting:

3 1/2 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup (1 stick) butter or margarine, softened.
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/3 cup milk

Combine powdered sugar and cocoa.  Beat butter, 1/2 cup cocoa mixture, corn syrup, and vanilla in medium bowl until smooth.  Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency.


Directions:

Heat oven to 350ºF.  Line 15x10 1/2 inch jelly roll pan (i used a rectangular cake pan) with foil and generously grease.
Beat egg yolks in medium bowl 3 minutes on medium speed of mixer.  Gradually add 1/2 cup sugar, beating another 2 minutes until thick and lemon-colored.  Combine almonds, flour, cocoa, baking soda, and salt; add alternately with water to egg yolk mixture, beating on low speed until blended.  Stir in vanilla extract and almond extract.
Beat egg whites in large bowl until foamy (I used a fork).  Gradually add 1/4 cup sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites.  Spread batter evenly into prepared pan.
Bake 16 to 18 minutes or until top springs back when lightly touched.  Cool in pan on wire rack 10 minutes; remove from pan onto wire rack.  Carefully remove foil.  Coll completely.
Cut into four equal rectangles about 3 inches across.  Chill layers while preparing filling.
Spread 1/3 of the filling across the first layer of cake, then put the next layer on top of that and so on. (do not put filling on the top layer).  Frost generously with Creamy Cocoa Log Frosting and garnish any way you wish.
ENJOY!

Monday, April 9, 2012

Buttercream Frosting

For those who would prefer to make their own icing instead of using store bought!

Ingredients:

1 1/2 cups shortening
1/2 cup butter
8 cups confectioners' sugar
1 teaspoon salt
3 teaspoons clear imitation vanilla extract (must be clear or else the icing will be tinted brown)
3/4 cup heavy cream

Instructions:

Using an electric mixer, cream shortening and butter together until light and very, very fluffy (about 8 minutes).  Add confectioners' sugar and continue creaming until extremely well blended.
Slowly add salt, vanilla, and heavy cream on a low speed until moistened.  Then beat at high speed until the frosting is once again fluffy.
Use on any baked good of choice! :)

Hearty Raisin Nut Bread

This is a hearty bread recipe that has dried cranberries, raisins, and different kinds of nuts in it!  It is very good if you don't have that much of a sweet tooth, but also has the cinnamon to satisfy those who do!  Makes 2 loaves.


Ingredients:

1 (.25 ounce) package active dry yeast
1/2 cup warm water
1 1/2 cup warm milk
1/2 cup butter, melted
1/3 cup honey
2 teaspoons salt
4 teaspoons ground cinnamon
2 teaspoons white sugar
2 eggs
3 cups whole wheat flour
3 1/2 cups all purpose flour
1 cup raisins
1 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 egg white
2 tablespoons cold water

Instructions:

Preheat oven to 375 degrees F
In a mixing bowl, dissolve yeast in warm water (about 5 minutes.)  Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour.  Beat until smooth.  Stir in enough all purpose flour to form a soft dough.
Place raisins and cranberries in a bowl of tepid tap water.  Let soak until needed.
Turn dough out onto a floured surface.  Knead until smooth and elastic (about 10 minutes).  Place in a greased bowl, turning once to coat.  Cover with a damp towel and let rise in a warm place until doubled (about 1 hour).
Punch dough down and turn onto a floured surface.  Sprinkle with raisins, cranberries, walnuts, and pecans and knead them in.  Divide dough in half.
Grease two 8.5" x 4.5" loaf pans.
Place loaves into greased pans.  Cover and let rise until doubled (about 1 hour).
Beat egg white and cold water.  Brush over loaves.
Bake for 40 minutes.  If top browns too quickly, cover loosely with foil for the last 15 minutes.
Remove from pans to wire racks to cool.
ENJOY!

Classic Chocolate Chip Cookies

My mother used to make these all the time for me and she has now passed the recipe on to me.  These are the PERFECT cookies!  They are not overly sweet and easy to make.  Make your childhood memories come back again with these classic cookies.

Ingredients:


3/4 c. Butter Flavor Crisco
1 1/4 c. firmly packed light brown sugar
2 tbsp. milk
1 tbsp. vanilla extract
1 egg
1 3/4 c. all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips


Instructions:


Preheat oven to 375 degrees F
Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in a large bowl.
Beat until well blended.  Beat egg into mixture.
Combine flour, salt, and baking soda.  Mix into creamed mixture until blended.  Stir in the chocolate chips.

Drop tablespoon sized balls of cookie dough onto a greased cookie sheet and bake for 10-12 minutes.  Take out and cool for 2 minutes on the pan, then transfer the cookies to a wire wrack and completely cool.  ENJOY!

Inception Cookies

My friend came up with the name for these cookies.  It is a chocolate chip cookie with a double stuffed Oreo wrapped inside! they are huge, but delicious and VERY easy to make!



Ingredients:

3/4 c. Butter Flavor Crisco
1 1/4 c. firmly packed light brown sugar
2 tbsp. milk
1 tbsp. vanilla extract
1 egg
1 3/4 c. all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 package double stuffed Oreos

Instructions:

Preheat oven to 375 degrees F
Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in a large bowl.
Beat until well blended.  Beat egg into mixture.
Combine flour, salt, and baking soda.  Mix into creamed mixture until blended.  Stir in the chocolate chips.
Take an Oreo and wrap a piece of dough around it until it is completely covered.  Place on greased cookie sheet and repeat until all of the cookie dough is used.
Bake for 10-12 minutes.  Take out and cool for 2 minutes on the pan, then transfer the cookies to a wire wrack and completely cool.
ENJOY!

Saturday, April 7, 2012

Cadbury Cream Egg Cupcakes

I found this recipe on another food blog called Sweet Tooth (http://www.ericasweettooth.com/2012/04/cadbury-creme-egg-cupcakes.html). I made a few changes to the recipe (because not everyone in my family likes coffe like it calls for in the original recipe.) these turned out amazing! Makes 10 cupcakes

Ingredients:

For the chocolate cupcakes:
4-1/2 tbsp unsweetened cocoa powder
3/4 cups cake flour
1/4 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1/4 cup unsalted butter, at room temperature
3/4 cups sugar
1 egg, at room temperature
1/4 cup sour cream
1/4 cup whole milk
A little bit of chocolate syrup

For the creme egg buttercream:
The centers of 10 Cadbury creme eggs scooped out - save the chocolate shells for decoration
1/2 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1/2 tbsp vanilla extract
About 1/4 cup milk
Yellow and red food coloring (optional)

Instructions:
For the cupcakes:
Preheat the oven to 350 degrees and line 10 muffin tins with cupcake liners.
In a medium bowl, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.
In the bowl of an electric mixer, beat together the butter and sugar for 3-4 minutes, until light and fluffy.
Add the egg and beat until fully incorporated, scraping the sides of the bowl as necessary.
Combine the sour cream and milk in a small bowl.
With the mixer on low, add half of the dry ingredients into the butter mixture, then add the water and milk.  Add the other half of the dry ingredients and beat until just combined.  Add a little bit of chocolate syrup.
Divide batter among muffin tins, filling liners 2/3 of the way full.  Bake for 20-22 minutes, or until cake tester comes out clean.


For the icing:
In the bowl of an electric mixer, beat butter 2-3 minutes until light and fluffy.
Slowly add half of the powdered sugar and beat until incorporated.  Add the vanilla extract.
Add the rest of the powdered sugar and beat well for 2-5 minutes until frosting is smooth and creamy.
Add the creme centers and beat until combined.  Add milk 1 tablespoon at a time until the frosting is of desired consistency.
Add some yellow and red food coloring to make a very soft orange color and gently swirl color into frosting .  Transfer frosting to a piping bag fit with a large round tip and frost as desired.
Use chocolate candy egg shells for decoration and enjoy!

Friday, April 6, 2012

Slutty Brownies

They are called slutty because they are easy and a little bit dirty but oh so good! Try eating this with your favorite ice cream on top and drizzled with chocolate sauce... AMAZING!


Ingredients:

1 box of chocolate chip cookie mix
1 box of fudge brownie mix
2 packs of double stuffed Oreos
Ingredients called for on the chocolate chip cookie mix and fudge brownie mix boxes

Instructions:

Preheat oven to 350 degrees F
Grease the inside of your brownie pan with non-stick spray.
Follow the instructions on the box to prepare the cookie dough and add some extra water to keep it moist while baking.
Press the cookie dough into the bottom of the brownie pan. Then line double stuffed Oreos on top of this.
Follow the instructions on the box to make the brownie mix. Pour this overtop the Oreos and cookie dough.
Bake for 30 minutes. Then, take it out and let cool.
Try with your favorite ice cream and enjoy! :)